Pork Ribs with Vegetables (Bravčové Rebierka so Zeleninou)

This website started over 3 years ago with a recipe for karbonárske špagety. In those three years, I think I managed to post recipes for all the dishes I more-or-less remember from living in and visiting Slovakia. So this time, I decided to reach for a cookbook for an inspiration. I wanted to make some sort of a meat dish, and I found in my trusty Recepty Starej Mamy (Grandma’s recipes) a recipe for pork ribs with rice and vegetables. This sounded good so I decided to give it a try. I am not a big meat eater, but sometimes you just get that meat craving. This turned to be a really simple and tasty recipe. It’s different from the American way to prepare ribs – first of all, there is no barbecue sauce. And the ribs are “grilled” rapidly in the frying pan instead of being slow-cooked.

If the ribs come as single long slabs, cut them in half to make more manageable portions. Using a tenderizing mallet, tenderize the meat slightly from both sides. Season with salt and pepper and coat one side with flour. Fry in a hot pan containing small amount (few teaspoons) of oil.

The ribs will cook fast. When done from both sides, remove and place them in some container. Reduce the heat and add a diced onion into the meat juice. Fry stirring until the onion turns yellow. Then add a diced tomato and green pepper. Finally add a crushed clove of garlic. Stir and simmer covered for about 10 minutes until the vegetables soften.

Then finally add the meat back to warm it up. You can alternatively warm up the meat in another frying pan – this will give you crunchier meat than cooking it in the vegetable broth. Serve with rice. I also added few fresh veggies (obloha) to give the dish more color. Enjoy!

My mother made a dish called “Koch”. I know she used potatoes and bacon within it. She made in a flat baking pan, 13×9 and served it with applesauce. She was from Mikulas. Do you know it or where I can find out about it? Thank you for your trouble. elsie Craig

Hello Elslie, http://dratvova.blog.sme.sk/c/252849/Kuchyna-starych-materi-z-Liptova.html
Cleaned, sliced ​​potatoes, boil them in salted water. Drain, well suppress. Roast the bacon, fry the onions in it and pour into potatoes. Add two eggs, stir and place in greased baking dish. Let bake until crisp. Koch was given with milk or sauerkraut. Bon appetit.
City called Liptovský Mikuláš.

I made this last night and it turned out great. I used boneless country style ribs, doubt that it would be any different with the bone in country style ribs. I also used seasoning salt in place of plain salt.

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or anything else that you can find that weighs approximately forty five pounds.
When the Spuds are ready take them from the pan and drain them well, I usually dab them with kitchen paper at this point,
but maybe I’m just fussy. If you enjoy snacking on cold pizza, you know that the whole creation is delicious.

Thank you so much for publishing this recipe! I am a first generation American (now living in Canada), my parents left Slovakia in 1971 via Austria to California. I think your efforts in writing all of these recipes is amazingly generous, and allows people like myself a chance to relive the various tastes of our childhood, and also for new people exploring Slovakian culture to taste the vast array of delicious foods.

I came here in hope of finding my Baba’s spare rib recipe or at least something similar that I could tweak. She would only make them on Christmas. She made them in a pot and slow cooked them. The sauce was brown, rich and garlicy. They were fall off the bone amazing, and probably the only thing of hers I did not learn how to make.

Baba came from a little village outside of Prague called Uj-Harut (probably spelled wrong)if geography has influence on the recipe.

If you, or any of your readers, have a clue as to what the recipe might be, please let me know. As I said, I make pretty much everything else Baba made, and I’d love to be able to make her spare ribs as well.

We do it with saurekraut. Little water on bottom, 375.Check after 45 min. Add a little more water, turn temperature down to 350. Drain the saurekraut i add some sugar and lemon juice to it. Spread over the ribs. and when the saurkraut looks sorta carmalized ( tiny darker) done. Use your own spices for rub however forget to mention caraway seeds in saurekraut. For side tradtionally baby dumplings.kneadly Just happened to made it today.

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